نتایج جستجو برای: caramelisation products
تعداد نتایج: 291108 فیلتر نتایج به سال:
the aim of the present study was to compare three reducing sugars (d-glucose, d-arabinose, d-mannose) with respect to the antioxidative activity characteristics of their caramelisation products (cps) prepared by monitoring uv-absorbance, browning intensity, ferric ion reducing capacity, fe2+ ion chelating activity as well as dpph radical scavenging activity. moreover, the effect of cps from d-g...
Under the conditions used to prepare the traditional sugar syrups and caramels, commercial sucrose is heated with small amounts of water in order to attain supersaturated (at room temperature) solutions. Undesuch conditions, a lag phase in sucrose thermal degradation was experimentally observed. This lag phase was also observed in the formation of reaction products, and can be interpreted has a...
with the increasing population and the need for more food, as well as with the development of science and technology, human approach to unnatural and often chemical inputs to increase agricultural production has been a great expansion and problems such as increased cancers, chronic diseases has created environmental pollution. implementation of organic organic is a solution to these problems . ...
oxidative addition reactions of 1,4-diiodo-butane and 1,3-diiodo-propane with [ptme2(ph2phen)]; in which ph2phen=4,7-diphenyl-1,10-phenanthroline, were studied in different solvents such as acetone and benzene.oxidative addition reaction of [pt me2(ph2phen)] with i(ch2)4i and i(ch2)3i produced the [pt me2i(ch2)4(ph2phen)i] (1a) and [pt me2i(ch2)3(ph2phen)i] (1b).all the platinum (iv) products w...
in this thesis, a better reaction conditions for the synthesis of spirobarbiturates catalyzed by task-specific ionic liquid (2-hydroxy-n-(2-hydroxyethyl)-n,n-dimethylethanaminium formate), calcium hypochlorite ca(ocl)2 or n-bromosuccinimide (nbs) in the presence of water at room temperature by ultrasonic technique is provided. the design and synthesis of spirocycles is a challenging task becaus...
The metabolite 3-deoxyglucosone (3-DG) is formed by carbohydrate caramelisation or the Maillard reaction. 3-DG a precursor in Strecker reaction forming beer ageing compounds, such as 2-methylbutanal 3-methylbutanal. Although known intermediate, recent studies have focused on beer. Foremost, thermal load during wort boiling provides best conditions for formation and degradation, however, reactiv...
in the first chapter we study the necessary background of structure of commutators of operators and show what the commutator of two operators on a separable hilbert space looks like. in the second chapter we study basic property of jb and jb-algebras, jc and jc-algebras. the purpose of this chapter is to describe derivations of reversible jc-algebras in term of derivations of b (h) which are we...
نمودار تعداد نتایج جستجو در هر سال
با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید